Meal Time: Blackened Salmon Tacos with Corn Salsa

Its copper river salmon season in the PNW, which means that we have been having salmon for every other meal over the past week. Yesterday I made taco's and got a few requests to share the recipe, so i thought that I would just blog it, even though I only have the one picture (somehow I just never have the patience to take pictures when I'm done cooking). I also made Salmon Pulao from my favorite Desi Blogger, With a Spin. She does such a good job at explaining recipes, blogging her recipes would be like reinventing the wheel.

It seems like a while since I've posted a dinner recipe here on the blog, been a bit too busy crafting, fear not if you follow this blog for crafts, I have a craft blog coming up, as soon as my pictures are edited. Enough chit chat, here's how to make dinner in less than hour :)

Blackened Salmon Tacos with Corn Salsa
Adapted from Cooking Classy
(make 4 tacos/2 servings)
Ingredients
2 8 oz salmon fillets
few Tbsp olive oil, for frying

Salmon Marinade
3 Tbsp olive oil
2 Tbsp all-purpose flour
1 tsp chili powder
1 tsp paprika
1 tsp packed brown sugar
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp freshly ground black pepper

Corn Salsa
2/3 cup frozen corn, warmed
2 medium Roma tomatoes, diced
1 small avocado, diced
2 Tbsp finely chopped yellow onions
2 tsp lime juice
a pinch on garlic powder
salt and black pepper to taste

For serving
4 small corn tortillas
1 cup finely chopped romaine lettuce
1/4 cup sour cream, whipped with 1 Tbsp taco seasoning
lime wedges

Method
1. Wash and pat dry the salmon fillets using paper towel.
2. Mix all the ingredients for the marinade except the oil, set aside.
3. Brush the salmon fillets with the olive oil, then rub in the sprinkle mixture from step 2. Set aside for about 15 mins.
4. While the fillets marinate, mix all the salsa ingredients and set aside.
5. Warm a skillet with a bit of oil on medium high. Fry the fillets until well done, the sides of the fillets will burn (hence the name, blackened). If using fillets with skin still on, you will need less oil.
6. Once the fish is done, remove from heat and break into small pieces using a fork.
7. To serve, warm the tortillas and top with salmon, then salsa and dollops of seasoned sour cream. Add chopped romaine and lime wedges on the side.

(For my local readers, Trader Joe's has lots of Mexican ingredients in stock :) )

Enjoy!

Farhana